Peel the potatoes, cut into slices or cubes and cook in lightly salted water together with the sage sprig until tender-crisp. Be careful not to use too much sage and possibly take it out a little earlier so that it doesn’t taste too intense!!! Whisk sour cream with flour and thicken the soup with it. Boil briefly and season with salt and pepper. If necessary, dilute with a little water. Serve sprinkled with plenty of fresh chives.
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